About this role
Food Service Manager - High School USD 497 Details
FTE: 1.0
HOURS/DAY: 8.0
DAYS PER YEAR: 184
Purpose Statement The job of Food Service Manager - High School is done for the purpose/s of cooking and preparing food items that meet mandated nutritional requirements and/or requests of students and school personnel; verifying quantities and specifications of orders; maintaining facilities in a sanitary condition; and assisting assigned food service personnel in food preparation. Essential Functions
• Arranges food and beverage items (e.g. placing in steam tables, displaying, filling racks, etc.) for the purpose of making them available to students and staff.
• Attends meetings as assigned for the purpose of conveying and/or gathering information required to perform functions.
• Cleans utensils, equipment, and the storage, food preparation, serving, and eating areas for the purpose of maintaining sanitary conditions and meeting health and safety requirements.
• Cleans warehouse, kitchen at school site, etc. for the purpose of maintaining a sanitary and safe work environment.
• Collects payments for food items from students and/or staff (e.g. cash, meal tickets, etc.) for the purpose of securing funds for reimbursement of costs for providing nutritional services.
• Conducts physical inventories for the purpose of verifying stock and ensuring availability of supplies needed.
• Cooks food items for the purpose of meeting mandated nutritional requirements and/or projected meal requirements.
• Directs other food service personnel and student workers/volunteers for the purpose of guiding them in performing their functions in a safe and efficient manner and maximizing the efficiency of the workforce and/or meeting shift requirements.
• Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements.
• Inspects food items and/or supplies received for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements.
• Loads carts with food items, supplies and equipment for the purpose of ensuring that items are available for delivery to meet site requirements.
• Manages the oversight and preparation of food and beverage items (e.g. transport preparations, temperature monitoring, etc.) for the purpose of ensuring that the department objectives are achieved.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe work environment.
• Orders equipment and supplies (e.g. standard items stocked in warehouse, special items required for catering events, etc.) for the purpose of maintaining adequate inventory to complete jobs efficiently within budget guidelines.
• Performs functions as required of another position within area of responsibility for the purpose of providing overall coverage of food service operations.
• Prepares documentation (e.g. reports, correspondence, etc.) for the purpose of providing written support and/or conveying information.
• Prepares food and beverage items for consumption at site or for transporting to other locations for the purpose of meeting mandated nutritional requirements and projected meal requirements.
• Processes various documentation for the purpose of providing food and money accountability.
• Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
• Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the selection and price of meal items.
• Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
• Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
• Supervises workers for the purpose of administering personnel procedures monitoring performance and achieving the departments overall objectives.
• Supervises food production and service for the purpose of maintaining adequate quantities and security of items.
• Tests prepared food for flavor, appearance and temperature for the purpose of ensuring the acceptance of items by students and staff.
• Trains employees and student workers/volunteers and evaluates job performance for the purpose of achieving success in the food services department.
Other Functions
• Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.
Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a need to periodically upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; preparing and maintaining accurate records; and utilizing equipment used in food preparation including can opener, scales, Hobart mixer, ovens, steamer, steam pot, slicer, proofer, knives, transport carts, serving tools, etc. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: accounting/bookkeeping principles; cashiering program. ABILITY is required to schedule a significant number of activities, meetings, and/or events; often gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to independently work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of processes. Ability is also required to work with a significant diversity of individuals and/or groups; work with a variety of data; and utilize a wide variety of types of job-related equipment. Independent problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is significant. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working with children; establishing and maintaining effective working relationships;working as part of a team; adhering to district policies; and regular attendance except when taking approved leave. Responsibility Responsibilities include: working under limited supervision using standardized practices and/or methods; providing information and/or advising others; monitoring budget expenditures. Utilization of resources from other work units is often required to perform the job's functions. There is some opportunity to significantly impact the organization's services. Working Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 20% walking, and 70% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Experience Job related experience is required. Education Targeted, job related education with study in job-related area. Equivalency Required Testing Certificates
SNA Certification
Continuing Educ./Training Clearances
At least 10 hours of annual continuing education/training. Coordinated by Food Service Department In-house 3 hour Food Safety Basics Class within the first 6 months of employment and thereafter every 5 years Kansas Bureau of Investigation Kansas Department of Children and Families Physical and Tuberculosis Clearance
FLSA Status Approval Date Salary Range Non Exempt 14